Understanding Surimi Protein-Lipid Interaction Based on Protein Structure and Physicochemical Properties
The effects of different concentrations (0%–20%) of soybean oil or lard added to pomfret surimi gel on its physicochemical properties and protein structure were studied. The addition of 8% lard or soybean oil significantly increased the whiteness, water-holding capacity (WHC), gel strength, storage...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-008.pdf |